Description of characteristics and flavor of Latin American coffee beans introduction to grinding scale of taste treatment

Description of characteristics and flavor of Latin American coffee beans introduction to grinding scale of taste treatment

Costa Rica (Costa Rica) aroma 3.5 minutes brightness 4.5 minutes mellow 3 minutes flavor 4.5 points aftertaste 4.5 points

Suitable for baking: if Light/Medial/City wants to show the perfectly balanced flavor of Costa Rica, it can never be baked deeply, it is recommended that the degree of City can be done, or even the beans can be added as soon as the first explosion is over, at this time the flavor and flavor will be both, close to the second explosion is the deepest limit of baking, do not enter the second explosion and waste the best coffee beans.

Costa Rican coffee is praised as "complete coffee" by many gourmets, because it is very balanced, the flavor is very clean and tight, the delicate sour taste with green apple (sometimes citrus or plum fruit), the body is tight but not thin, and the sweetness of the coffee will stay in the throat for a long time, so some people describe it as "perfectly balanced"! The best Costa Rican coffee has a chocolate flavor in its aftertaste. There are a total of 130, 000 coffee farms in Costa Rica. The most famous producing areas are Tarrzu, near the southern Pacific coast, and Tres Rios, north of San Jose, the capital. These areas have high altitude and good soil, so they have the densest planting density and stable coffee quality. Among these many coffee farms, the most famous is located in Tarasu. LaMinita Manor, which tastes as clear as a bell, the coffee at LaMinita is so good because it is careful and strict in everything from the planting of coffee trees to the handling of coffee beans. in fact, the estate produces not a small number of coffee beans a year, but very few of them are sold under the name of LaMinita, and the rest are selected to be sold only as beans from the Tarasu region. Because Tarasu is so famous, the fame of other producing areas is less known to the world, such as the Bols volcanic area and the Sanshui River producing area. The three major volcanic areas even produce excellent coffee in Orosi and so on on the north side of the Atlantic Ocean. Another problem with strong brands is that many coffees that are not produced in Tarasu are also mixed with fish eyes and pictures of Tarasu, so it is the only way to try it in person.

Guatemala (Guatemala) aroma 3.5 minutes brightness 4.5 minutes mellow 3.5 minutes flavor 4.5 points aftertaste 4.5 points

Suitable for baking: Light/Medial/City shallow roasting, city can best show the characteristics of Guatemalan coffee, too deep will reduce the fragrance of the fruit, if you like the smoky taste, you can bake close to the second burst, but still do not enter the second burst as the principle.

As the United States is deeply involved in coffee agriculture and is heavily exploited, huge North American multinational groups control most of the producing areas and produce low-altitude, low-quality coffee at very low wages. These shoddy coffees don't represent real Guatemalan coffee. In fact, Guatemala has unique planting conditions, and many producing areas have ideal altitude, soil and climate conditions, so they can produce the most complex and delicate coffee in the world. The most famous is Antigua in the volcanic area, where coffee is famous for its smoky taste and the performance of spices and fruit acids is not poor. Huehuetenango in the north is more fruity, but slightly lighter than Antigua. In addition, coffees such as Kovan, Frejanis and Kitcher also have their own characteristics, and coffee from Atitland has occasionally been produced in recent years.